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Item No.:
*
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Site:
Other-CORRECTIVE ACTION STATEMENT
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Violation:
IN DEVELOPING THE CORRECTIVE ACTION STATEMENT FOR THIS INSPECTION, CRITICAL-ITEM DEFICIENCIES (DESIGNATED WITH YES IN CRITICAL COLUMN (WORTH 3 - 5 POINTS), WHETHER DEBITED OR NOT, SHOULD INCLUDE STANDARD OPERATING PROCEDURES AND MONITORING PROCEDURES IMPLEMENTED TO PREVENT THE RECURRENCE OF THE CRITICAL DEFICIENCY.
PREPARE CORRECTIVE ACTION STATEMENT AS A WORD PROCESSING OR SPREADSHEET FILE WHICH WILL BE SENT TO USPHS / VSP AS AN EMAIL MESSAGE ATTACHMENT. PLEASE EMAIL CORRECTIVE ACTION STATEMENT TO: VSP@CDC.GOV
USE EMAIL MESSAGE SUBJECT LINE: SHIP NAME - CAS - [INSERT INSPECTION DATE] .
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Recommendation:
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Item No.:
*
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Site:
Other-COMMENT
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Violation:
THE DOCUMENTATION AND OPERATIONS OF THE WATER SYSTEMS WERE EXCELLENT.
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Recommendation:
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Item No.:
10
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Site:
Other-WHIRLPOOLS
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Violation:
IT WAS UNCLEAR AS TO WHETHER THE 24 HOURS SPAS WERE SUPER CHLORINATED DURING THAT TIME PERIOD.
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Recommendation:
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Item No.:
16
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Site:
Other-DECK #5 MAIN GALLEY
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Violation:
THE MILK TEMPERATURE IN THE BULK DISPENSER WAS MEASURED AT 45°F.
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Recommendation:
7.3.5.3.1.1
Potentially hazardous food shall be maintained:
(1) At 60°C (140°F) [roasts 54°C (130°F)] or above,; or (2) At 5°C (41°F) or less.
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Item No.:
19
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Site:
Other-DECK # 3 MAIN GALLEY-AFT REFRIGERATOR
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Violation:
A LARGE, UNCOVERED CONTAINER OF PEELED RAW POTATOES WAS STORED UNDER THE EVAPORATOR WHICH HAD A SMALL LEAK THAT FELL INTO THE CONTAINER.
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Recommendation:
7.3.3.2.1(4)
Food shall be protected from cross-contamination by:
(4) Storing the food in packages, covered containers, or wrappings.
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Item No.:
20
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Site:
Other-PROVISIONS
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Violation:
NUMEROUS CUTTING BOARDS WERE DEEPLY PITTED AND SCRATCHED.
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Recommendation:
7.4.5.1.3
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
20
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Site:
Other-PORTOFINO RESTAURANT
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Violation:
NUMEROUS NON-STICK SKILLETS WERE FOUND WITH THE NON-STICK SURFACES IN POOR REPAIR.
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Recommendation:
7.4.2.1.1
Food contact surfaces of equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Either replace these skillets or remove the non-stick surfaces.
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Item No.:
21
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Site:
Other-JOHNNY ROCKETS
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Violation:
THERE WAS A HOLE IN THE BACK COUNTER WHERE IT APPEARS THAT A DISPENSING UNIT WAS INSTALLED MAKING THE AREA DIFFICULT TO CLEAN.
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Recommendation:
Seal the hole.
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Item No.:
21
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Site:
Other-FOOD SERVICE GENERAL
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Violation:
SOFT SEALANT WAS USED THROUGHOUT THE FOOD SERVICE AREAS ON EQUIPMENT TO SEAL GAPS AND SEAMS. THIS WAS INSTALLED IN WAYS THAT MADE THE AREAS DIFFICULT TO CLEAN.
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Recommendation:
Ensure that if used sealant is applied to allow easy cleaning.
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Item No.:
22
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Site:
Other-DECK # 5 MAIN GALLEY- WAREWASHER
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Violation:
THREE OF THE FINAL RINSE SPRAY NOZZLES WERE NOT OPERATING.
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Recommendation:
7.5.4.1.1
Warewashing equipment shall be maintained in good repair and proper adjustment including:
(1) Warewashing equipment shall be maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines. (2) Water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
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Item No.:
24
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Site:
Other-WINDJAMMER / DISHWASHING AREA
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Violation:
THE IN USE GLASSWASHING MACHINE HAD A FINAL RINSE TEMPERATURE OF LESS THAN 160°F. THE WASH TEMPERATURE WAS MEASURED AT 164°F AND THE MACHINE MOUNTED THERMOMETER INDICATED 110°F FOR THE FINAL RINSE, MANIFOLD TEMPERATURE.
WHEN A HOLDING TEMPERATURE THERMOMETER, WITH A TEMPERATURE OF APPROXIMATELY 156°F WAS RUN THROUGH THE MACHINE, STARTING AFTER THE WASH AND RECIRCULATED RINSE CHAMBERS, FAILED TO RAISE ABOVE THE 156°F INDICATING THAT THE HOT WATER TO THE FINAL, SANITIZING RINSE WAS NOT ABOVE 156°F.
THE GLASSWASHER WAS TAKEN OUT OF SERVICE FOR REPAIR. IT WAS DETERMINED THAT A VALVE WAS NOT OPEN COMPLETELY.
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Recommendation:
7.5.6.1.2
In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 90°C (194°F), or less than:
(1) For a stationary rack, single temperature machine, 74°C (165°F); or (2) For all other machines, 82°C (180°F). (3) A utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator shall be achieved. (4) The maximum temperature of 90°C (194°F), does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and sanitizing of equipment such as meat saws.
Recommend that when evaluating the final rinse temperatures of the machines that the machine mounted thermometers are also checked to see if the machine is operating at the recommended temperatures.
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Item No.:
37
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Site:
Other-DECK # 5 MAIN GALLEY - WAREWASHER
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Violation:
EXCESSIVE CONDENSATION BUILDUP WAS NOTED ON THE DECKHEAD OVER THE WAREWASHER.
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Recommendation:
7.7.6.1.2
Ventilation hood systems and devices shall operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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